Last time I asked my husband to get peanut butter for the kids snacks, he got a giant jar of it. Which of course the kids were only too happy about. But that instantly got me thinking about utilizing this peanut butter into other recipes! I had also been wanting to bake healthy recipes and had purchased whole wheat pastry flour recently. And so the idea of making peanut butter cookies came to mind. I looked up some recipes but came across this wonderful and healthy recipe from ‘The American Vegetarian Cookbook’ by Marilyn Diamond. This book was a gift to me by my newest friend Debbie who has been ‘Godsend’ soul to me to boost my morale and offer so much support. More about Debbie later. For now let’s go back to the cookies!
This recipe uses healthy whole wheat pastry flour instead of all purpose flour and maple syrup instead of sugar for sweetness. So today evening when I had some free time, I decided to try this recipe. I made some changes to her recipe since I wanted to use regular butter instead of margarine and did not want to add almonds additionally. Wanted to stick to only peanuts to keep this ‘peanutty perfect’.
I didn’t add jelly to the whole batch. So we had a mix of plain peanut butter cookies and PBJ cookies. The kids loved both of them! The plain ones were a little less sweet than regular cookies they said but they definitely loved it! They said they loved the texture – crumbly and melt-in-the-mouth kind! Isn’t that wonderful? When you give them no sugar and they say they love it! What more can a mom ask for 🙂
These also seem like perfect to bake and share for the holiday season – Make a large batch for your family and for your friends!
Reblogged this on Chef Ceaser.